Serves 4
Ingredients
Tempeh
600g coconut beans
5g form chard, cooked in vinegar until soft
5g tempeh starter
Screws
400g green beans
10g rice whip
4g agar agar
Drilling dust
200g green beans
20g coconut beans, cooked
Bean jelly
1kg green beans
100ml white wine
200g shallots
500ml vegetable stock
2% Agar Agar
1kg snake beans
5g savory
Cassoulet
300g coconut beans, cooked
3.2kg tomatoes (dried + stock)
1 drop of lavender oil
Method
Tempeh
Allow beans to cool to 33°Cmaximum and allow to dry. Mix thoroughly with tempeh starter and place in pasteurised vacuum bags. Let mature at 33°C for about 24-36 hours and let cool at room temperature and stretch.
Screws
Blanch the green beans and extract the juice, then bring to the boil with Agar Agar, fold in the RiceWhip and bottle it.
Drilling Dust
Chop the green beans and boil them. Mince the coconut beans with a grinder and crumble them. Fry the green beans in a pan and add the coconut beans.
Bean Jelly
Blanch the green beans. Cut the shallots into julienne, sauté and deglaze with white wine vinegar. Add the vegetable stock and season to taste with salt. Pour it hot over the green beans and let stand overnight. Then juice everything, thicken with 2% Agar Agar and then mix.
Cassoulet
Lightly boil the coconut beans withtomato water and lavender oil. If necessary, thicken with coconut bean flour. Add a small tomato tongue. I like using Kalhari salt.